Neapolitan Tomato Cheese Pizza

What’s Cooking in Gail’s Kitchen? Something to Savor: Neapolitan Tomato Cheese Pizza! Before you roll your eyes, let me explain about Neapolitan pizza. The dough itself is made of four basic ingredients. I like that. The Italian flour makes the dough stretchy and easy to work into shape with your fingers. If you cannot find Italian flour, bread flour is an acceptable substitute. I went on a quest to find it, though. A Neapolitan pizza is made to be eaten with a knife and fork as a personal pan pizza. And it is not precut, simply because the center of the bottom crust is soft and chewy. Trust me, it’s worth every bite. This dough recipe will make six individual servings of thin crust pizza. Bellissimo!

NEAPOLITAN TOMATO CHEESE PIZZA

Ingredients:

4 cups Italian “00” flour plus extra flour for dusting

2 teaspoons sea salt

1/2 teaspoon yeast

1 1/3 cups water

1/2 cup tomato sauce

4 ounces fresh mozzarella cheese, sliced rounds

6 basil leaves

1/2 teaspoon kosher salt

1 tablespoon olive oil

Instructions:

Combine flour, sea salt, yeast, and water into a Bread Machine. Set to “Dough”. When finished, divide dough into 6 portions, cover each in plastic wrap and refrigerate up to 72 hours. Remove 45 minutes prior to preparation for dough to come to room temperature. Transfer one ball of dough to a medium bowl that has a handful of flour in it. Flip to coat. Pat off excess flour and transfer it to a floured surface. Gently stretch dough, with fingertips, into a circle. Pick it up and place it on a sheet of parchment paper. With one hand in the center of the dough round, use the other hand to stretch the edge outward without tearing, rotating as needed. Place the oven rack on its highest setting. You should still be able to place an iron skillet on it. If not, lower the rack. Preheat the Broiler on High. Dust the iron skillet with flour; tap out excess. Heat the empty skillet until it is smoking lightly, approximately 3 minutes. Transfer dough to the skillet. Moving quickly, top the dough with tomato sauce, mozzarella slices, and fresh basil leaves. Sprinkle with kosher salt and drizzle with olive oil. Transfer skillet back to the broiler and cook until pizza is puffed and charred in spots, up to 4 minutes. Watch carefully. Remove from oven. Serve immediately. For more than one pizza, repeat process.

Kung Pao Chicken

What’s Cooking in Gail’s Kitchen? Something to Savor: Kung Pao Chicken! When I promise savory, I deliver. Combine sweet and sour, garlic and spice, with the crunch of peanuts, to pull off this do-it-yourself version of a Chinese restaurant favorite. By making it at home, you may have it faster than takeout. One bite and you’ll love it, but remember to share. Add a few red chili peppers for a dynamic taste experience, if you dare.

KUNG PAO CHICKEN

Ingredients:

2 cups boneless chicken breasts, cut into chunks

2 tablespoons sherry cooking wine

2 tablespoons soybean sauce

2 tablespoons sesame oil

2 tablespoons cornstarch

2 tablespoons water

2 tablespoons chili paste

1 teaspoon vinegar

1 tablespoon honey

2 teaspoons brown sugar

1 teaspoon garlic powder

4 green onions, snipped

8-ounce can water chestnuts, drained and chopped

1/4 cup peanuts, chopped

Instructions for Marinade:

Mix together 1 tablespoon sherry cooking wine, 1 tablespoon soybean sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon water. Stir until smooth. Place chicken chunks in a glass dish. Pour in marinade. Toss to coat. Cover dish with plastic wrap and refrigerate 30 minutes.

Instructions for Sauce:

Combine in a glass bowl 1 tablespoon sherry cooking wine, 1 tablespoon soybean sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon water. Mix until smooth. Add chili paste, vinegar, honey, brown sugar, and garlic. Stir. Gradually fold in green onions, water chestnuts, and chopped peanuts. Transfer to a medium skillet. Cook on low/medium heat until aromatic, stirring occasionally.

Meanwhile, remove chicken from marinade. Discard marinade. Sauté chicken chunks in a large skillet until meat is white and juices run clear. As the sauce becomes aromatic, add in sautéed chicken chunks. Simmer, stirring occasionally, until sauce thickens. Serve over noodles or rice.

Zucchini Spirals Over Meatballs

What’s Cooking in Gail’s Kitchen? Food for Sharing: Zucchini Spirals over Meatballs! I am intrigued by the Spiralizer. Perhaps because it can take an ordinary vegetable and turn it into a gourmet attraction. And food that looks appealing is that much closer to an instant craving, in my opinion. By taking a shortcut with store bought meatballs and marinara sauce, this meal can be on the table in less than 30 minutes. Boom!

ZUCCHINI SPIRALS OVER MEATBALLS

Ingredients:

1-2 zucchini, spiralized

1-2 tablespoons olive oil

1/8 teaspoon red pepper flakes

1 tablespoon capers

1 pound home style meatballs, precooked

1 jar spaghetti sauce, any flavor

Instructions:

Spiralize zucchini into a bowl. They will appear like pasta noodles. Discard spiral stems. In a medium skillet, heat olive oil. Reduce heat and toss zucchini spirals to coat. Sprinkle with red pepper flakes. Fold in capers. Heat no longer than 2-3 minutes. They should be slightly crunchy. In a large microwave-safe dish, combine meatballs and spaghetti sauce. Heat thoroughly. To serve, top meatballs and sauce with zucchini spirals.

Whole Roasted Chicken

What’s Cooking in Gail’s Kitchen? Food for Sharing: Whole Roasted Chicken! Go nontraditional this Thanksgiving. Scale things back a bit for an intimate dinner for two. By choosing a free-range whole chicken for roasting, you still afford classic results in each juicy bite. Prepare this succulent bird in half the time. Then go crazy with your favorite sides.

WHOLE ROASTED CHICKEN

Ingredients:

3-pound chicken, whole

3 fresh rosemary sprigs

3 tablespoon butter, sliced

1 tablespoon Herbs de Provence

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

5 tablespoons butter, melted

Instructions:

Preheat oven to 350°. Place chicken in a shallow roasting pan. Season cavity with sliced butter. Insert rosemary sprigs. Generously sprinkle outside of bird with Herbs de Provence, onion powder, celery seed, sea salt, and black pepper. Brush skin with melted butter. Bake uncovered 1 1/2 hours. Skin will be golden and internal temperature should read 180°. Juices should run clear. Remove from heat. Baste with drippings. Cover. Let rest 20 minutes to allow juices to absorb before serving.

Sweet and Sour Spicy Pork

What’s Cooking in Gail’s Kitchen? Food for Sharing: Sweet and Sour Spicy Pork! Too busy to cook? This is where the leftover meat from a pork roast comes in very handy. A little bit goes a long way, especially when paired with fruit, vegetables, and a yummy sauce. Dinner can be on your table in less than 30 minutes, leaving more time for your favorite programs on the DVR or Netflix.

SWEET AND SOUR SPICY PORK

Ingredients:

2 cups cooked pork, cut up

13-ounce can pineapple chunks, reserve liquid

1 medium green bell pepper, chopped

1/2 pound mini carrots

1/2 cup ketchup

1/2 cup honey

1/2 cup vinegar

1 tablespoon soy sauce

3/4 cup pineapple juice

1/4 cup water

1/8 teaspoon garlic powder

1 teaspoon chili paste

2 tablespoons lemon juice

1 teaspoon corn starch

2 green onions, snipped

1 tablespoon toasted sesame seeds

Instructions:

In a large skillet, combine ketchup, honey, vinegar, soy sauce, pineapple juice, water, garlic powder, and chili paste. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes. Blend lemon juice and corn starch. Stir into skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add cut-up pork, pineapple chunks, green pepper, and mini carrots. Heat through. Garnish with green onion snips and toasted sesame seeds. Serve over rice.

Hell’s Kitchen in Las Vegas, Nevada

Dining Outside the Home: Hell’s Kitchen in Las Vegas, Nevada. Not every meal has to be an extravagant dinner. Lunchtime can be special, too. After all, Las Vegas is a city that seldom sleeps. And you gotta eat, right? That’s when nothing short of a burger will hit the spot. Choose between the Hell’s Kitchen Burger and the Standard Burger. Both have the to-die-for beef with all the fixings plus seasoned fries. Executive Chef, Michelle Tribble, winner of Season 17 Hell’s Kitchen, can be seen keeping everything in tiptop shape for a dining experience you will long remember. Her professional attitude and friendly demeanor are reason enough to come back for more. And then there’s the food, which you can judge for yourself.

English Pot Roast

What’s Cooking in Gail’s Kitchen? Food for Sharing: English Pot Roast! Simplify the evening meal. Let the crockpot do the cooking. By adding wine and herbs to the natural meat juices, the slow cooker locks in moisture which tenderizes the roast. Throw everything together, cover, and do something else. Without realizing it, you may find yourself imagining all sorts of ways to serve up the tantalizing leftovers. Utilize the pan drippings for a made-from-scratch gravy or savory soup stock. No matter how you serve it up, the results are Win, Win!

ENGLISH POT ROAST

Ingredients:

2 1/2 pound boneless English beef roast

1 cup dry red wine

10 ounce can beef consommé, undiluted

1/4 cup balsamic vinegar

1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1 tablespoon Herbs de Provence

Instructions:

Place the beef roast in the bottom of a slow cooker. Mix red wine, beef consommé, and balsamic vinegar to blend. Pour over the English roast. Sprinkle seasonings evenly over roast. Cover and turn on low heat setting. Cook 8 hours until fork tender. Serve with potatoes and vegetables for a well-balanced meal.

Hudson Yards Grill in New York, New York

Dining Outside the Home: Hudson Yards Grill in New York, New York! Outside the window stands one of Manhattan’s newest public landmarks called The Vessel. It’s got people talking, which brings visitors to Hudson Yards for shopping and dining. After climbing the giant sculpture of interlocking staircases for a spectacular panoramic view of the Hudson River, Central Railroad, and Hudson Yards neighborhood, you’re bound to be hungry. Look no further than Hudson Yards Grill. Its Pre Fixe meals, Sushi, Salads, and Desserts win raves. And that’s just for lunchtime. Ingredients are fresh, expertly prepared, and served like an artistic masterpiece. Count on coming back for dinner. You deserve it.